Basque Lamb Stew Recipe
Ingredients
Instructions
- You may substitute pork shoulder or possibly beef chuck for the lamb.
- Use beef stock for beef, chicken stock for pork or possibly lamb.
- Basic stew: Trim meat of fat and cut into 1-1/2" chunks.
- Bring all ingredients to boil in 4-quart pot, cover tightly, reduce heat, and simmer 2-1/2 hrs, till meat is tender.
- Crockpot directions: pile all ingredients into crockpot and cook all day on
- LOW.
- When done: skim off and throw away fat.
- It takes less than 8 min to assemble this stew.
- Then you can pay it little or possibly no attention as it simmers for about 2-1/2 hrs.
- Make multiples of the basic stew, then divide stew into 4-serving portions; chill or possibly in airtight containers for up to 5 days, or possibly freeze for up to 3 months.
- Thaw in microwave-safe container on defrost or possibly in refrigerator for 24 hrs.
- To assemble: bring basic stew, vegetables, and spices to boil in 3-quart pot.
- Reduce heat, cover, and simmer 15 min, stirring twice, till vegetables are almost tender.
- Whisk chicken stock with flour till blended.
- Stir into stew and simmer, uncovered, 5-7 min, stirring occasionally, till gravy is slightly thickened and vegetables are tender.
- This stew is also good made with beef or possibly pork.
Nutrition & Diet Analysis (per serving)
568
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).